Go Back
- 2 cups cooked chicken, shredded - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (10 oz) enchilada sauce - 1 can (14.5 oz) diced tomatoes with green chilies - 1 teaspoon ground cumin - 1 teaspoon chili powder - 2 cups shredded cheese (a blend of cheddar and Monterey Jack) - 8 small corn tortillas, cut into strips - 1/2 cup fresh cilantro, chopped - 1 avocado, diced - Sour cream (optional, for serving) You can swap cooked chicken for shredded rotisserie chicken for ease. If you want more fiber, try using pinto beans instead of black beans. For a lighter option, use low-fat cheese. You can also choose gluten-free tortillas if needed. If you like it spicy, add jalapeños or extra chili powder. To start, grab a large mixing bowl. Add 2 cups of shredded chicken. Next, pour in the black beans, corn, enchilada sauce, and diced tomatoes. Make sure to drain the beans and corn first. Then, add 1 teaspoon of ground cumin and 1 teaspoon of chili powder. These spices add great flavor. Stir all the ingredients gently until they are mixed well. You want everything coated in the sauce. This mixture is the heart of your casserole. Now, prepare your crockpot. Lightly spray the inside with cooking spray. This helps the casserole not stick. Place half of the corn tortilla strips evenly at the bottom. This creates a solid base. Next, take half of your chicken mixture and spoon it over the tortilla strips. Spread it out gently. Then, sprinkle half of the shredded cheese over this layer. Repeat the layering process. Add the remaining tortilla strips, followed by the rest of the chicken mixture. Finally, top it off with the remaining cheese. This layering creates a delicious, cheesy casserole. Secure the lid on the crockpot. Set the heat to LOW for 4-5 hours or HIGH for 2-3 hours. You want to cook until the cheese is melted and bubbly. This will make the casserole warm and inviting. After the cooking time is up, turn off the crockpot and let it rest for about 10 minutes. This resting time helps the layers settle. It makes serving easier and more enjoyable. To make a perfect Hearty Chicken Enchilada Crockpot Casserole, start with good quality chicken. Shredded chicken works best here. Use a rotisserie chicken for more flavor. Choose fresh corn tortillas for the best texture. Layer the casserole evenly to ensure even cooking. Spray the crockpot with cooking spray to prevent sticking. One common mistake is overcooking the casserole. Keep an eye on the cooking times. Cooking too long makes the tortillas mushy and the cheese can burn. Avoid using too much sauce, as it can make the dish soggy. Ensure you drain beans and corn well; excess liquid can ruin the casserole. To boost flavor, use spices like cumin and chili powder. Add a squeeze of lime for brightness. Fresh cilantro as a garnish adds color and freshness. For a kick, consider adding jalapeños to the mix. You can also sprinkle some additional cheese on top during the last 30 minutes of cooking for a melty finish. {{image_4}} You can make this dish vegetarian by swapping out the chicken. Use a mix of beans, like black beans and pinto beans. Add extra veggies, such as bell peppers, zucchini, or mushrooms. These will give you a hearty and tasty option. Use the same enchilada sauce and spices for flavor. Don’t forget to add cheese or a dairy-free option if needed. Adjust the heat level to your liking. For a spicy kick, add diced jalapeños or chipotle peppers in adobo sauce. You can also use a spicier enchilada sauce. If you prefer mild flavors, stick with regular enchilada sauce and skip the spicy peppers. You can also reduce the chili powder for a gentler taste. To make this casserole gluten-free, use corn tortillas instead of flour ones. Check the labels to ensure your enchilada sauce is gluten-free. Many brands offer gluten-free options. You can also add more vegetables to maintain a hearty texture, so everyone can enjoy this dish without worry. To store your Hearty Chicken Enchilada Crockpot Casserole, let it cool down first. Use an airtight container for best results. You can keep it in the fridge for up to four days. Make sure to cover the casserole well. This keeps it fresh and tasty. When you’re ready to enjoy leftovers, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with aluminum foil to keep it moist. Bake for about 20-25 minutes. You can also reheat it in the microwave. Use a microwave-safe bowl and heat for 2-3 minutes. Stir halfway for even heating. To freeze the casserole, cool it completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer-safe container. It can last for up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat it as mentioned above. Enjoy your delicious meal anytime! Yes, you can use frozen chicken. Just make sure to cook it fully. If you use frozen chicken, you may need to increase the cooking time. I recommend cooking on HIGH for 4-5 hours. This way, the chicken fully cooks and absorbs all the tasty flavors. To make this dish dairy-free, simply skip the cheese. You can use a dairy-free cheese alternative or omit it entirely. Adding more spices and fresh herbs can boost flavor. You might also try adding avocado for creaminess. This casserole pairs well with many sides. Here are some ideas: - Rice, either white or brown - Refried beans for extra protein - A fresh salad with lime dressing - Tortilla chips for crunch - Corn on the cob for sweetness We covered all the key parts of making a Hearty Chicken Enchilada Casserole. I shared the important ingredients, cooking steps, and tips to avoid mistakes. We also explored tasty variations for different diets. Don’t forget proper storage for leftovers and reheating. This dish is easy to make and great for gatherings. With a few simple steps, you’ll create a meal that everyone will love. Enjoy cooking and sharing this delicious casserole!

Hearty Chicken Enchilada Crockpot Casserole

Discover the ultimate comfort food with this Hearty Chicken Enchilada Crockpot Casserole! Packed with tender shredded chicken, black beans, and a blend of melty cheese, this easy recipe layers all your favorites for a satisfying meal. Perfect for busy days, it cooks effortlessly in your crockpot. Ready to impress your family and friends? Click through to explore the full recipe and start creating this delicious casserole today!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked chicken, shredded

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (10 oz) enchilada sauce

1 can (14.5 oz) diced tomatoes with green chilies

1 teaspoon ground cumin

1 teaspoon chili powder

2 cups shredded cheese (a blend of cheddar and Monterey Jack)

8 small corn tortillas, cut into strips

1/2 cup fresh cilantro, chopped (for garnish)

1 avocado, diced (for garnish)

Sour cream (optional, for serving)

Instructions
 

In a large mixing bowl, combine the shredded chicken, black beans, drained corn, enchilada sauce, diced tomatoes with green chilies, cumin, and chili powder. Stir gently until all ingredients are evenly mixed and coated in the sauce.

    Prepare your crockpot by lightly spraying the interior with cooking spray. This will help prevent the casserole from sticking to the pot.

      Place half of the corn tortilla strips evenly across the bottom of the crockpot to create a base layer.

        Spoon half of the chicken mixture over the tortilla strips, spreading it out gently. Then, sprinkle half of the shredded cheese on top of this layer.

          Repeat the layering process: add the remaining tortilla strips, followed by the rest of the chicken mixture, and top it with the remaining cheese.

            Secure the lid on the crockpot and set the heat to LOW for 4-5 hours or HIGH for 2-3 hours. Cook until the cheese is melted, bubbly, and everything is heated throughout.

              After the cooking time is complete, turn off the crockpot and let it rest for about 10 minutes. This allows the layers to settle and makes serving easier.

                Serve the casserole hot, garnished with chopped cilantro, diced avocado, and a dollop of sour cream on top if you desire.

                  - Prep Time: 15 min | Total Time: 4-5 hrs | Servings: 6

                    - Presentation Tips: For a beautiful display, serve in the crockpot itself and allow guests to serve themselves. Arrange garnishes in small bowls on the side to let everyone customize their servings!